| 摘要 |
PROBLEM TO BE SOLVED: To provide a plastic fat composition for roll-in with excellent workability and capability for floating dough, from which a juicy layered puffed wheat flour food product can be produced; and a layered puffed wheat flour food product with use of the plastic fat composition for roll-in.SOLUTION: The plastic fat composition for roll-in contains a fat A, a fat B, and a fat C in the whole fat for constituting the plastic fat composition. The fat A is produced from a fat containing a laurin-based fat by transesterification, having a rising melting temperature of 25 to 45°C. The fat B is a non-laurin-based fat containing saturated fatty acids with a carbon number of 8 to 14 in an amount less than 10 mass% in the whole fatty acids for constituting the fat B, having a rising melting point of 15 to 45°C. The fat C is a liquid oil with an SSS (triglyceride having 3 molecules of saturated fatty acids combined) content of 5 to 20 mass% in the whole fat. |
